I N S I D E

T H I S I S S U E :

What Librarians Eat! J U N E 2 0 1 4 V O L : 2 I S S U E : 6

Welcome to the June edition of What Librarians Eat!.

In this month we also welcome the hottest season on board — Summer!

Inside this edition you will find health tip for this particular time as well as fresh

summer food to complement it.

Due to a number of staff members asking for other interesting subjects to read

about, we have decided to add a Women’s and a Men’s section to the foodletter.

We all hope you enjoy these new additions.

We encourage you to forward any delicious recipes you try at home as well as

suggestions in order for us to be able to include more interest areas.

Health Tip 2

Summer lamb with carrot and fennel salad

3

Pasta with scallops, zucchini and tomatoes

4

Courgette, muschoom and mozzarella tart

4

Strawberry cream tea cake

5

Margaritas 6

Spicy garlic lime chicken

6

Italian cousine 7

Making the authentic pizza dough

7

Italian lasagna 8

Pesto 8

Summer couscous salad

9

Blueberry zucchini bread

10

Rose petal sorbet

11

Cold hibiscus tea 11

Women’s Section 12

Men’s Section 13

Ask Us Something!

14

Special June Activities: Friday 20th June - Half Days Lunch (More information will be forwarded soon).

P A G E 2

Healthy Tip for the month of June

IT’S SUNSCREEN TIME! KNOW YOUR UVS AND SPFS!

How do you protect yourself and your family from sun damage?.

We get several types of ultraviolet (UV) radiation from the sun. UVB rays cause our skin to

tan or turn red, but don’t penetrate very deeply. UVA rays don’t burn surface skin as much

because they penetrate more deeply.

Both UVB and UVA rays cause DNA damage, increase the risk of skin cancer and accelerate

skin aging. UVA rays, however, are particularly dangerous because they are thought to cause

melanoma-the deadliest form of skin cancer.

SPF stands for Sun Protection Factor. It’s a measure of how long you can stay in the sun

without burning with sunscreen versus without it. If your skin would normally burn in 15

minutes without sunscreen, an SPF 4 lotion would protect your for 4×15 minutes=1 hour.

Sunscreen protects you primarily against UVB rays, not against the more

dangerous UVA rays. To shield yourself from UVA, wear sun-protecting fabrics, also SPF 30+

sunscreens have better broad spectrum coverage.

Don’t forget to:

Apply sunscreen 20-30 minutes before sun exposure and reapply at least every 2-

3 hours

Be generous with the amount of sunscreen you apply. The average person only

applies 25-50% of the recommended amount.

Avoid sun-intense times, 10 a.m - 3 p.m

Wear finely-knit clothing that covers your skin when possible

UV protection is recommended from birth on.

P A G E 3

Summer lamb with carrot

& fennel salad

Ingredients

450g lamb neck fillet

olive oil

juice 1 lime

1 tbsp fennel seed, toasted and

roughly crushed

1 carrot, grated

1 small red onion, finely chopped

4 pitta breads

2 Little Gem lettuces, leaves

separated

Rub the lamb with a little oil and half the lime juice, then

season with salt and pepper.

Barbecue or cook in a hot griddle pan for 10-15 mins,

turning occasionally.

Remove from the heat, cover with foil and set aside to rest.

Meanwhile, whisk the remaining lime juice and the fennel

seeds together with some salt and pepper and a little olive oil

in a large bowl.

Add the carrot and red onion, then mix well.

Warm the pitta breads on the barbecue or griddle pan, then

make a slit in each to form a pocket.

Slice the lamb and stuff into the pittas with the carrot salad

and lettuce leaves.

Don't save barbecues for the weekend. This light wrap makes an easy midweek dinner to eat outdoors .

P A G E 4

Pasta with Scallops, Zucchini, and Tomatoes

Ingredients

1 pound dry fettuccine pasta

1/4 cup olive oil

3 cloves garlic, minced

2 zucchinis, diced

1/2 teaspoon salt

1/2 teaspoon crushed red pepper

flakes

1 cup chopped fresh basil

4 roma (plum) tomatoes, chopped

1 pound bay scallops

In a large pot with boiling salted water cook pasta until al dente. Drain.

Meanwhile, in a large skillet heat oil, add garlic and cook until tender.

Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes.

Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until

scallops are opaque.

Pour sauce over cooked pasta and serve with grated Parmesan cheese.

Courgette, mushroom & mozzarella tart

Ingredients

2 tbsp sundried tomato paste

1 garlic clove, crushed

375g ready-rolled puff pastry sheet

125g ball mozzarella, cut into

chunks

100g mushrooms, sliced

1 courgette, thinly sliced

1 tbsp olive oil

2 tsp dried oregano

Heat oven to 220C/fan 200C/gas 7.

Mix the tomato paste and garlic together.

Place the pastry on a baking sheet and score a border about 1cm in from the edge.

Prick the pastry within the border all over with a fork, then spread with the tomato mixture.

Top with the cheese, mushrooms and courgette, drizzle with olive oil, then evenly scatter over the

oregano along with a little salt and pepper.

Bake for 20 mins until risen and golden, then slice and serve with salad

P A G E 5

Strawberry cream tea cake

This super-sized scone is perfect to feed a crowd for afternoon tea.

Heat oven to 220C/200C fan/gas 7.

On the coarse side of a box grater, grate the butter into a bowl,

then place back in the freezer for 5 mins. With a spatula, quickly

mix the butter with the flour, baking powder and sugar, add the

milk and lemon juice, then bring together until you have a

butter-speckled dough.

Knead the dough a few times on a floured surface.

Roll out to a circle, press into a lightly greased 20cm sandwich tin,

then brush the top with egg and scatter with a little sugar.

Bake for 20 mins until risen and golden, then transfer to a cooling

rack.

While the scone is cooling, toss the strawberries in a bowl with a

sprinkling of the sugar and the jam, then set aside. In a separate

bowl, whisk the clotted cream until stiff with the 50g sugar and a

drop of vanilla extract.

To assemble the cake, place the scone base on a serving plate,

spread the cream over, leaving a slight edge of the cake showing,

then pile the saucy strawberries on top.

Serve cut into wedges

Ingredients

For the scone

175g butter, frozen

250g self-raising flour

1 tsp baking powder

50g golden caster sugar, plus extra

for sprinkling

150ml cold full-fat milk

tiny squeeze lemon juice

beaten egg, for glazing

For the topping and filling

350g strawberries, hulled and sliced

50g golden caster sugar, plus a little

sugar for sprinkling

1 tbsp posh strawberry jam

140g clotted cream

small drop vanilla extract

P A G E 6

Margaritas This month we will start with something

different. A drink that should represent the sum-

mer holidays; Margaritas. Refreshing but also

with a kick.

Ingredients

Fruit such as strawberries.

lime or pineapple, etc...

6 fluid ounces tequila

2 fluid ounces triple sec

Fill blender with crushed ice. Pour in the tequila

and triple sec.

Add the fruit.

Blend until smooth.

Pour into glasses and serve.

Heat butter and olive oil in a large heavy skillet over medium heat.

Sauté chicken until golden brown, about 6 minutes on each side.

Sprinkle with 2 teaspoons garlic powder and lime juice.

Cook 5 minutes, stirring frequently to coat evenly with sauce.

Spicy Garlic Lime Chicken

Ingredients

3/4 tsp salt

1/4 tsp black pepper

1/4 tsp cayenne pep-

per

1/8 tsp paprika

2 tbsp butter

1 tbsp olive oil

1/4 tsp garlic powder

1/8 tsp onion powder

1/4 tsp dried thyme

1/4 tsp dried parsley

4 boneless, skinless

chicken breast halves

2 tbsp garlic powder

3 tbsp lime juice

In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4

teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle

spice mixture generously on both sides of chicken breasts.

A delightful chicken dish with a little spicy

kick. Serve with rice and your favorite

vegetable.

P A G E 7

Italian Cuisine

Food From Around The World: Italy

The essence of Italian cooking today is simplicity. One uses the freshest seasonal

ingredients possible, and then uses basic cooking techniques to simply enhance

the natural flavor of the food. Italians learn to appreciate good food when they

are young, and eating continues to be one of each day’s pleasures even as they

grow to adulthood. Italian women all seem to share a passion for food, which is

probably why life in Italy has always revolved around the kitchen. Recipes are

passed down through generations, and every holiday revolves around family

favorite recipes. There are many regional variations of cooking throughout Italy,

but in general grain foods such as pasta, bread, rice, and polenta are mixed in a

variety of interesting ways with vegetables, beans, fish, poultry, nuts, cheeses and

meat .

Making the authentic pizza dough

Ingredients

500gr type 00 flour

325gr water (65%

hydration)

10gr salt

3gr active dry yeast

Mix the dough in a stand mixer, by hand or in a bread machine. If you

are using a stand mixer, mix it slowly for two minutes, faster for 5

minutes, and slow again for 2 minutes.

Cover the dough and let it rise for 1 1/2 - 2 hours, or until double.

Punch it down and push out the air bubbles.

Form the dough into a large ball, then cut it into three 275gr equal

pieces.

Shape each piece of dough into a ball.

Gently roll your dough into a ball, then stretch the top of the ball down

and around the rest of the ball, until the outer layer wraps around the

other side.

Pinch the two ends together to make a smooth ball with a tight outer

"skin."

Set your ball seam-side down where it can rest.

Dust your pizza balls with flour, and store them under a damp towel, in

a proofing tray, or under plastic wrap. This will prevent the outside of

the ball from drying out and creating a crust, and becoming difficult to

work with.

The top of the pizza ball should be soft and silky.

Your pizza balls will need to rest for about an hour to become soft and

elastic, so that they can be easily stretched into a thin crust pizza.

Use your favourite pizza topping and Voilà !

P A G E 8

Italian Lasagna

Food From Around The World: Italy

Pesto

Ingredients

680 g lean ground beef

225 g Italian sausage

1 large onion, chopped

2 garlic cloves, minced

1 tsp salt (or to taste)

1 tbsp dried parsley flakes

1 tbsp dried oregano

1 tbsp dried basil

2 cans whole tomatoes,

undrained and chopped

Brown ground beef, Italian sausage, onion and garlic.

Add salt and next 5 ingredients; stirring until well mixed.

Simmer 1 hour.

Cook lasagna noodles according to package directions; drain

and set aside.

Spray a 13 x 9" baking pan with cooking spray.

Combine cottage cheese, eggs, pepper, 2 tablespoons

parsley, Parmesan cheese and 1/2 of mozzarella cheese;

In a lasagna pan, layer noodles, meat sauce, and cheese

mixture; repeat.

Top off with layer of noodles; sprinkle evenly with remaining

mozzarella cheese.

Bake at 375F for 30 to 40 minutes, or until cheese mixture is

thoroughly melted.

2 cans tomato paste

680 g cottage cheese or 680 g ricotta cheese

2 eggs, beaten

1/2 tsp pepper

2 tbsp parsley

1/2 cup grated parmesan cheese

450 g mozzarella cheese, divided

12-15 lasagna noodles

Ingredients

3 cups packed fresh basil leaves

4 cloves garlic

3/4 cup grated Parmesan cheese

1/2 cup olive oil

1/4 cup pine nuts

1/2 cup chopped fresh parsley

(optional)

Combine basil, garlic, Parmesan cheese, olive oil, and

nuts in the bowl of a food processor or blender.

Blend to a smooth paste.

Add parsley if desired.

P A G E 9

Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4

minutes.

Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the

chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.

Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden

brown. Lift out on to kitchen paper.

Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the

underside.

Top the couscous with the courgettes and then the tomatoes.

If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning

them over from time to time, until crisp and sizzled brown.

Pile on top of the tomatoes, and drizzle with the remaining dressing.

Lunch Ideas

Summer couscous salad

Ingredients

250g couscous

250ml vegetable stock, boiling

400g can chickpeas, drained

and rinsed

1-2 tbsp vegetable or olive oil

300g courgettes, sliced on the

slant

300g small vine-ripened

tomatoes, halved

250g pack halloumi cheese,

thickly sliced and then halved

lengthways

For the dressing

125ml olive oil

3 tbsp lime juice

2 large garlic cloves, finely

chopped

2 tbsp chopped fresh mint

½ tsp sugar

A Middle Eastern treat, ready in minutes

P A G E 1 0

Blueberry Zucchini Bread

Ingredients:

3 eggs, lightly beaten

1 cup vegetable oil

3 teaspoons vanilla extract

2 1/4 cups white sugar

2 cups shredded zucchini

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon ground cinna-

mon

1 pint fresh

blueberries

Preheat oven to 350 degrees F (175 degrees

C). Lightly grease 4 mini-loaf pans.

In a large bowl, beat together the eggs, oil,

vanilla, and sugar. Fold in the zucchini. Beat in

the flour, salt, baking powder, baking soda, and

cinnamon. Gently fold in the blueberries.

Transfer to the prepared mini-loaf pans.

Bake 50 minutes in the preheated oven, or

until a knife inserted in the center of a loaf

comes out clean. Cool 20 minutes in pans,

then turn out onto wire racks to cool

completely.

Blueberries and zucchini baked up into delicious little summertime bread loaves!

Fresh Summer Recipes

This month we will be using Katja’s suggestion and include some different refreshing

recipes involving edible flower petals.

Ingredients

2 cups red or pink rose petals

2-1/4 cups sugar, divided

4 cups water

6 medium oranges

6 to 14 drops of red food coloring

(optional)

Cut off the white portion at the stem end of each

rose petal.

With a mortar and pestle or in a food processor,

mash or process into a paste, gradually adding

1/4 cup sugar.

In a large saucepan, bring water to a boil.

Stir in remaining sugar until dissolved.

Stir in the rose paste.

Boil, without stirring, for 10 minutes.

Remove from the heat; cool for at least 1 hour.

Strain, reserving rose syrup.

Discard rose pulp.

Squeeze the juice from the oranges and strain; dis-

card pulp and seeds.

Add 2-2/3 cups orange juice and food coloring if

desired to the rose syrup.

Transfer to a freezer container; cover and freeze

for at least 8 hours or until firm.

Rose Petal Sorbet

Cold Hibiscus Tea Ingredients

10 dried hibiscus flower

1 liter cold water

Method:

Sift through dried flowers for stems and discard.

Place dried hibiscus in cold water and allow to sit for 1-2 days,

or until the color has faded from the flowers.

Strain the juice through a fine sieve.

Toss the flowers and other thick excess you have strained.

Serve with ice and adjust with sugar as per your taste.

The yin-and-yang

effect of black and

white make a strong,

gorgeous impression.

This season designers

are giving this classic

combo a fresh,

modern makeover, so

you can have a

timeless, effortlessly

chic look. Try mixing

textures and patterns to keep things interesting. Plus it's

true: black is magically, powerfully slimming.

Women’s Section

One-piece suits create

a dramatic contoured

look and flatter

brilliantly. Choose high

cut legs for a long, lean

silhouette. Springy fab-

rics like nylon and Lycra

lift breasts and flatten

the tummy. The result:

a super-slim look. A

one-piece doesn't need

to skimp on sexy: dare to rock a plunging neckline or an

open back. So beautiful!

Bikini Season is here! Find the Style that Suits YOU

Sporty-chic

swimwear is made

for the active girl

on the go.

Well-structured

styles don't hide

the body—they

do it proud, and

make it effortless

to swim your

heart out. Look

for sleek styles, racy details, and bold colors.

Exotic Prints

Exotic prints lend a

mesmerizing,

eye-catching twist

to any silhouette.

Plus, they're

undeniably fun.

Expert tip: eyes will

go to the brightest,

shiniest, flashiest

fabric. Use playful

prints and patterns

to bring attention to your sculpted shoulders,

lean legs, or whatever you'd like to flaunt.

Black & White

Sporty-Chic One-Piece Suits

P A G E 1 3

Men’s Section

Your Healthy Eating Game Plan

1. Eat Breakfast — A good breakfast starts your

metabolism nd sets the tone for your day.

Game Plan: Try whole grain cereal with fruit on top, or grab a

yogurt or healthy granola bar for the road.

2. Eat at least 1 Fruit & Vegetable at Every Meal —

Fruits & vegetables are the nutritional super-stars.

Game Plan: Keep fruits and vegetables on the counter or at the

front of the fridge so you’re more likely to see and eat them.

3. Less is More — Ingredients that is — As author

Michael Pollan says, “If your grandma wouldn’t recognize it

as food, you probably shouldn’t eat it.”

Game Plan: Avoid the middle aisles of the grocery store and you’ll

buy healthier foods.

4. Variety is the Spice of Life — Eating many different

types of foods helps ensure you’re getting all the vitamins

and minerals you need.

Game Plan: Buy one new fruit or vegetable every time you go to

the store to mix it up

5. Stop the Super-Sizing — Portion sizes at most

restaurants are not healthy. In fact, they are 3-5 times larger than a healthy size. A healthy

serving of meat is the same size as a deck of cards. A healthy serving of pasta is about the size

of your fist.

Game Plan: Take half of your next restaurant meal home in a to-go box. You’ll have a great lunch the

next day and save cash!

6. Cut Back on Red Meat — Too much red meat clogs your arteries. Not good.

Game Plan: Go meatless on Mondays. Challenge yourself to create a great meal without meat.

7. Whole Grains, Whole Grains, Whole Grains — Whole grains will fill you up more

than foods like white bread because they have more fiber.

“Ask Us Something!” This month, our colleague Bertha, asked us to give some tips on how to grill vegetables for summer bbqs and if

we could give some marinades for grilled vegetables.

A lot of veggies do well on the grill, but some really stand out — asparagus, corn, eggplant, mushrooms, peppers (bell or

hot), onions, even cabbage.

Most vegetables cook better and are less likely to stick if marinated first or brushed lightly with cooking oil. For added

flavor, sprinkle grilled vegetables with fresh herbs.

Depending on what you're grilling, you might want to cut larger veggies (like eggplants, squash, and onions) into smaller

pieces.

Small vegetables like cherry tomatoes or sliced veggies work best threaded through kabobs. You can also wrap

vegetables in heavy duty foil, though cooking in foil cuts back on that appealing smoky flavor.

These tasty vegetables can be cooked on skewers or thrown straight on the barbecue. Serve them hot or at room

temperature. As cold leftovers, they're great with crusty bread .

Marinated barbequed vegetables Ingredients

1 small eggplant, cut

into 3/4 inch thick

slices

2 small red bell

peppers, seeded and

cut into wide strips

3 zucchinis, sliced

6 fresh mushrooms,

stems removed

1/4 cup olive oil

1/4 cup lemon juice

1/4 cup coarsely

chopped fresh basil

2 cloves garlic,

peeled and minced

Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.

In a medium bowl, whisk together olive oil, lemon juice, basil and garlic.

Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1

hour.

Preheat an outdoor grill for high heat.

Place vegetables directly on the grill or on skewers. Cook on the prepared grill 2 to 3

minutes per side, brushing frequently with the marinade, or to desired doneness.

Note : Grilling times vary from veggie to veggie, but they're generally more delicate than meats. So keep a close

eye on your vegetables.